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A typical Lombard menu

Questions and topics about Hospitality and Culinary Arts Colleges

Questions and topics about Hospitality and Culinary Arts Colleges

linedividerQuestions and topics about Hospitality and Culinary Arts Colleges in Italy

What are the main roles of a head chef and the duties of an under chef?

The Kitchen chef (Chef de cuisine) is responsible for overall management of kitchen. He supervise staff, create menus and new recipes with the assistance of the restaurant manager, make purchases of raw food items, train apprentices and maintain a sanitary and hygienic environment for the preparation of food. He must have the ability to organise duties and solve any problems that may arise in kitchen daily operations. He is not just a cook, but he is a head cook, which implies a higher level of prestige. Depending on the skill, training and perserverance, a chef can climb the ranks and gain more prestige and responsability. many famous chefs have planned their own progress and worked in some of the most notorious restaurants under some of the most renowned chefs in the world until they, too, became skilled and well-known. The Head chef is assisted by an under chef (sous-chef de cuisine), who supervises how the food is prepared, portioned and arranged according to the head chef’s directions. The Deputy kitchen chef receives orders directly from the chef de cuisine for the management of the kitchen and often represents the chef de cuisine when he or she is not present.Subordinate are the section chefs (chefs de partie); each one is in charge of the preparation of particular food and dishes. All this staff makes up the kitchen brigade, of course the number of the section chefs depends on the size and the class of the restaurant as well as the number of assistants.

How could be composed a typical Lombard Menu?

Lombardy is characterized by a high-quality tourist offer, consisting of lakes, rivers, mountains, cities of art, oenogastronomy, sport and leisure. An area that stretches from the Alps to the Oltrepò and includes the great lakes, large hilly areas and a plain that has been used for agriculture since ancient times can’t help but be an inexhaustible supply of delicious specialities for gourmets. Therefore, it is not by chance that this region has over 250 traditional specialities including cheeses, cold meats, vegetables, cakes and biscuits, without counting the DOC wines which are the pride of whole areas. There are also many delicious dishes, typical of a culinary tradition that has improved over time, and that today boasts dishes that are famous the whole world over, from “cotoletta alla milanese” (veal cutlets in breadcrumbs) to saffron risotto, from “pizzoccheri della Valtellina” (buckwheat pasta with cheese and vegetables) to “mostarda di frutta cremonese” (fruit pickles from Cremona); from pumpkin tortelli from Mantua to “casonsèi bergamaschi” (a type of homemade pasta), to sweet things such as “torrone cremonese” (nougat from Cremona) to “torta sbrisolona” (a nutty, biscuit type cake) from Mantua, a delight for all those who have a sweet tooth. Therefore a typical menu could be: Rosettes of bresaola (cured raw beef), Risotto in the Milanese style, Agnolotti with Bitto cheese and porcini mushroom sauce, Perch with sage, Veal chops in sauce, Potato croquettes, stewed peas, Stuffed apples. In this region we can also have a wide selection of wines such as Valcalepio white wine; Franciacorta red ; Lugana white or San Colombano red ; Oltrepo Pavese and sweet Muscat.

What does the acronym HACCP mean and what is it used for?

HACCP is the acronym of Hazard Analysis and Critical Control Point which is a systematic preventive approach to food safety and pharmaceutical safety that addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection. HACCP is used in the food industry to identify potential food safety hazards, so that key actions, known as Critical Control Points (CCPs) can be taken to reduce or eliminate the risk of the hazards being realized. The system is used at all stages of food production and preparation processes including packaging, distribution, etc. A critical control point means a point, step or procedure in a food process at which a control measure can be applied, and at which control is essential, to prevent, reduce or eliminate and identified food hazard. This method was applied for the first time in the USA in 1971 by the NASA when the Pillsbury firm accepted to make the food for astronauts and wanted to produce it being very careful with the maximun precautions, in order to assure the safety of the food and the astronauts themselves. This method is nowadays applied everywhere since customer health safety is extremely important, and therefore proper hygiene in the food and beverage industry must be treated with the utmost respect and attention.

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About Carl William Brown

In tristitia hilaris, in hilaritate tristis! Carl William Brown is a webmaster, trader, teacher and writer. He founded both Daimon Club and Fortattack.

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